Keto Sticky Coconut Rice – Queen Keto

Keto Sticky Coconut Rice made with cauliflower, but without the cauliflower taste. 3.5g carbs per serving.

So you tried cauliflower rice and thought the only rice-y thing was the look (vaguely). It smelled like cauliflower and tasted like cauliflower. Nothing like ‘rice’. And quite frankly, crap. But you’re still eating it because you’re used to keto compromises.

That describes how I felt, too. Until recently.  With risotto in mind, I embarked on a mission to somehow make cauliflower rice more starchy and sticky.

And here I am, ready to share my cauliflower rice transformation.

How to Make Keto Sticky Coconut Rice

For starters, no cream cheese. Many bloggers use cream cheese to inject a little creaminess into cauliflower rice and call it ‘sticky rice’. But creaminess isn’t stickiness, right?

Secondly, no psyllium husk. I don’t like the flavour, and I don’t like the slime-like texture.

Thirdly, gelatine is a thickener. It helps, but it doesn’t add viscosity.

Instead, I found a magic trick to create that elusive starchy feel and taste. It dawned on me that xanthan gum adds elasticity, so I tested it out and it worked a treat. But not on its own. It works much better alongside gelatine. And that’s the magic combo you want.

Coconut milk injects a lovely, very subtle coconut flavour that masks the cauliflower flavour and adds to the sticky creaminess. If you’re not keen on coconut, you can swap it for whipping cream (half and half), but in my view the result isn’t quite as good, and it means extra carbs.

My Keto ‘Rice’ is now a pleasure to make and to taste. I use frozen riced cauliflower and I highly recommend it. No faffing. Just rip open the pouch, pour the frozen content into your saucepan and start cooking it straight away. Add the other ingredients and, hey presto, before you know it, you have delicious ‘rice’ ready to eat.

What Can You Do with Keto Sticky Coconut Rice?

You can use it just as you would use ordinary boiled rice. Keep it plain to go with any protein cooked in a copious sauce. Add herbs and spices and use it as a side dish to your main dish. Spice it up for your favourite curry. Stir-fry… risotto… sushi… Simply adjust the quantity of coconut milk/dairy cream to make it more or less loose, and you have infinite possibilities.

Enjoy!

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• heat butter in a 24cm (9.5″) frying/sauté pan over medium-high heat.

  20 g butter

• tip in frozen cauliflower rice, add salt, and sauté for 5 minutes while stirring often.

  250 g cauliflower rice, ¾ tsp fine Himalayan salt

• when the rice starts to sizzle and feel soft as you stir it, sprinkle gelatine over it and stir immediately (otherwise it will clump), then add the gum and again stir immediately.

  2 tsp beef gelatine powder, ¼ tsp xanthan gum

• add coconut milk and stir.

  100 g coconut milk

• lower the heat and cook, while you keep stirring, for a few more minutes – until liquid has reduced and rice looks glutinous and sticky.

If your frozen cauliflower rice is clumpy, hit the bag with your fist a few times to loosen the ‘grains’, before using.
For a more fluid, risotto-like texture, use 200g coconut milk (1/2 Kingfisher can).
For a plainer, even more sticky rice suitable for sushi, omit the coconut milk.
You can swap the coconut cream for whipping cream (half and half), but the result will differ. Double cream (heavy cream) is not advised.

Serving: 1 | Calories: 209kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g

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